Tag Archives: slow cooker recipes

I ♥ My Veggie….Followers! :-)

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Woohooo, 🙂 my 500th follower signed up at Veggies…this past week.

I am so grateful to everyone who follows Veggies, Yarns & Tails and at my other two blogs:

My Poetic Path

and

My Real Life Reviews.

And also, to be able to enjoy hundreds of my fav WP blogs each week. What fun it’s been to get to know so many of you via WordPress. Isn’t the Internet grand???

I’ve been blogging (on and off) for a lot of years. I’ve had one blog, I’ve had 4 at times, now I have 3.

There were times when I was very busy offline and I actually stopped blogging entirely, for months at a time. But I always missed it and I always came back. Can you relate? 😉

 I’ll be back next week with a post about why I ♥ my slow cooker, sooooo….much. With some recipe too, of course. 😉

Have a wonderful weekend! And cyber-hugs to all 500 of you! 😉  

Sauerkraut: Hate it? This Recipe Might Change Your Mind! ;-)

Bubbies SAUERKRAUT

I’ve always ♥ sauerkraut but I know it’s a “no-no” food for a lot of people.

Hopefully, if you’re one of those sauerkraut-haters, you’ll give the following recipe a try. It just might change your mind about the yummy goodness of ‘kraut! 😉

And if you’ve been looking for a good sauerkraut brand, stop by to read my full review of Bubbies brand, over at My Real Life Reviews.

German Sauerkraut Feast

Bring on Oktoberfest! Make this hearty and flavorful “feast” with minimal prep time and simple, pantry ingredients.

Serve with Beet and Fresh Dill Layered Salad (recipe also from the Groovy Green Kitchen) and with grainy mustard and/or sour cream on the side, for dipping sausages, if desired. Serves 6.

1 teas. butter or margarine for greasing slow-cooker liner

10 medium red potatoes, peeled and quartered

1 T. dill or caraway seeds, your choice. (caraway has a stronger, distinctive flavor; the dill is slightly milder. Either one works well. Don’t leave out!)

2 T. vegetable or olive oil

1 large onion, coarsely diced

4-6 cloves garlic, minced (to taste)

1 L. Bubbies or wine-type sauerkraut (use marinade too)

6 vegan beer-brat sausages, cut in 1” thick circles (I use Tofurky brand)

Thoroughly grease slow-cooker liner with butter or margarine and set aside.

In a large bowl, combine potatoes, dill or caraway seed and oil. Pour into slow-cooker, followed by layer of onions and then the minced garlic. Top with sauerkraut and marinade. Pour 1 C. water over all ingredients.

Cook on HIGH for 3 ½  hours or LOW for 7 hours or until potatoes are tender but not mushy adding sausages for last 15 minutes of cooking time on HIGH, layering on top of the sauerkraut.

Recipe also featured in:

The Groovy Green Kitchen: Weeknight Veggie Slow Cooker

Happy Cooking!

On the Menu Tonight! :-)

black bean soup

Stick-To-Your-Ribs Black Bean Soup (slow cooker) with Hearty Potato Scones

Both recipes are from:

The Groovy Green Kitchen: Weeknight Veggie Slow Cooker.

GGK COVER WITH MY PHOTO-FRONT COVER ONLY

I know a lot of you already have this cookbook and I hope you’ve enjoyed these particular recipes too! 

I had an abundance of peppers (this soup requires 2 large ones) and some leftover mashed potatoes (for the scones) in the fridge this morning, so this menu combo from the GGK came to mind.  Comfort food at it’s best.

Yummm…can’t wait!😉

What’s are you making for dinner tonight?

Happy Cooking. 

Party Mix…from a Slow-Cooker? Yes Indeed!

As any of my regular readers already know, I am a big fan and recent convert to using a Slow-Cooker for all kinds of main dishes, stews  and soups.

But did you know that you can use a Slow-Cooker for making recipes like: granola and party-mix too?

Well I didn’t until I recently received a copy of Robin Robertson’s: Fresh From the Vegan Slow-Cooker as a gift.

After scanning through all the great recipes in this new cookbook, I knew I’d have to give the: Life of the Party Mix a try first. It came out great! So delish and not too salty (great to be able to control that when you make this mix at home).

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Some minor tweaks I made:

After the initial 2 hours on high heat, I found the texture to be just right and the flavours well-developed, so I stopped the cooking process and just let the mix cool completely before storing. Not that it was stored long! The photo above is from Flickr ’cause I didn’t manage a photo here before it was all gone LOL. 😉

A couple of other things: I omitted the onion powder and cayenne and bumped up the Tabasco to 1 teaspoon. I didn’t add any salt as the nuts and pretzels I used were salted.

If you’re starting to think about party fare with the holidays just around the corner, you should definitely give this recipe a try. And what a great way to use your slow-cooker! 🙂

See page 2 for complete recipe.

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Recipe used with permission: Excerpted from “Fresh from the Vegan Slow Cooker” by Robin Robertson, 2012, Harvard Common Press, $19.95

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Photo courtesy of Flickr

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